Shrimp and Creamed Corn

🍤 Shrimp and Creamed Corn

A bold one-pan dish inspired by Mexican elote.

🍽️ Description:

A modern fusion of sweet summer corn and juicy shrimp, enveloped in a smoky, creamy feta sauce. This dish packs flavor, comfort, and freshness — all in just one skillet. Ideal as a standalone dinner or served over rice, cauliflower rice, or grilled vegetables.

🧾 Ingredients:

• 1.5 lb (680g) shrimp, peeled and deveined
• 1 tsp chili powder
• ¼ tsp salt
• 2 tbsp olive oil
• 2 tbsp butter
• ½ cup chopped onion
• 5 cloves garlic, minced
• 1.5 cups corn (fresh, canned, or frozen)
• 1 tsp smoked paprika
• 1 cup half-and-half (or light cream)
• 4 oz feta cheese, crumbled
• Juice of 2 limes
• Fresh cilantro, for garnish

👩‍🍳 Instructions:

1. Season the shrimp with chili powder and salt. Set aside.
2. In a large skillet over medium heat, add olive oil and sear the shrimp for 1–2 minutes per side until pink. Remove from skillet and set aside.
3. In the same pan, add butter, then sauté onions for 2–3 minutes until soft.
4. Add the garlic and corn; cook for another 3–4 minutes until the corn is golden.
5. Stir in smoked paprika, then pour in the half-and-half. Let it simmer for 2–3 minutes.
6. Crumble in the feta cheese, stirring until the sauce becomes creamy.
7. Return the shrimp to the pan, toss to coat, and squeeze in the lime juice.
8. Simmer for another minute. Remove from heat and sprinkle with fresh cilantro.
9. Serve immediately, optionally over rice, quinoa, or grilled zucchini slices.

📝 Notes:

• Use cotija or goat cheese if feta isn’t available.
• For a thicker sauce, let it reduce an extra few minutes or stir in 1 tsp of cornstarch dissolved in water.
• To make it dairy-free, swap the half-and-half and feta with full-fat coconut milk and vegan cheese.

💡 Tips:

• Grill the corn beforehand for an added smoky flavor.
• Don’t overcook the shrimp — they should be just pink and curled.
• Add jalapeño or a dash of hot sauce if you want extra heat.

🍽️ Servings:

• Serves 4 as a main dish
• Or 6 as a side or light entrée

🔢 Nutritional Info (Approx. per serving – serves 4):

• Calories: 375
• Protein: 32g
• Fat: 23g
• Carbs: 10g
• Fiber: 2g
• Sugar: 2g

✅ Benefits:

• High in protein and healthy fats
• One-pan for easy cleanup
• Naturally gluten-free
• Great way to use seasonal corn
• Balances richness with citrusy brightness

❓ Q&A:

Q: Can I use frozen shrimp?
A: Yes! Just thaw and pat dry before cooking.

Q: Is it spicy?
A: Mildly spicy — adjust chili powder or paprika to your preference.

Q: Can this be meal-prepped?
A: Yes, it stores well in the fridge for up to 3 days. Reheat gently to avoid overcooking shrimp.

Q: What can I serve it with?
A: Try jasmine rice, cauliflower rice, tortillas, or over a bed of sautéed greens.